Potato-Jalapeño-Cheddar Pierogi

Yields approximately 6 dozen pierogi

Dough:

4 cups all-purpose flour

1 large egg

3 egg yolks

3 tablespoons sour cream

1 cup water

¾ teaspoon salt

 

Filling:

3 pounds Idaho potatoes (peeled, quartered, boiled, and mashed)

2 medium yellow onions (chopped)

2 tablespoons unsalted butter

1½ pounds grated cheddar cheese

1 (4-ounce) can diced jalapeño

Salt and freshly ground black pepper (to taste)

 

Additional Ingredients:

Butter, rendered bacon fat, or pure vegetable oil (optional)

Sour cream (optional)

Bacon, chopped and pan-fried (optional)

 

1. On a large surface or in a large mixing bowl, mound flour. In center of mound, create a well.
2. Into well, add egg, egg yolks, sour cream, and salt. Add water gradually, kneading dough until firm. Cover dough and allow to rest at room temperature for approximately 10 minutes.
3. To prepare filling, melt butter in a frying pan (or skillet). Sauté onions until translucent. Transfer to a bowl. Add potatoes, cheese, and diced jalapeño. Mix well. Season with salt and pepper to taste. Ensure filling is cool before assembling pierogi.
4. Equally divide dough into several portions. Knead each portion until completely smooth.
5. On a floured surface, roll out dough as thin as possible.
6. Cut dough into circles using a 3-inch cutter or a cup with a similar diameter.
7. Place about a tablespoon of filling onto each round. Fold the dough over (into a half-moon shape), firmly sealing the edges. (If necessary, moisten the edge of each round with a bit of water before folding over).
8. Drop pierogi into a pot of salted, boiling water. Cook until pierogi float to the top. Remove with a perforated spoon.
9. If desired, serve pierogi as is, or pan-fry with a bit of butter, rendered bacon fat, or pure vegetable oil until golden brown. Serve with a dollop of sour cream on the side.